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Recipe Category: Pasta
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Ingredients
Makes 4 Servings
- salt for the pasta water
- ¾ pound fusilli (corkscrew), small penne, or orecchiette (little ears) pasta
- 5 tablespoons olive oil
- ¾ teaspoon minced garlic (about 1 medium clove)
- ¾ cup very finely minced red onion
- 1/3 cup grated parmesan cheese
- 3 tablespoons red wine vinegar
- ¾ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 medium bell pepper (any color), diced
- half a medium cucumber, peeled, seeded, and diced
Method
- Put a large pot of cold water to boil over high heat, and add a tablespoon of salt
- Place a large colander in the sink
- When the water boils, add the pasta, keeping the heat high
- Cook for the amount of time recommended on the package, tasting a piece of pasta toward the end of the suggested time to be sure it is not getting overcooked
- When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander
- Shake emphatically to drain
- While the pasta is cooking, combine the olive oil, garlic, onion, parmesan, vinegar, salt, and black pepper in a large bowl (a wide, shallow one works well) and whisk to blend
- As soon as the hot pasta is thoroughly drained, add it to the bowlful of dressing, stirring to coat all the pasta
- Set aside to cool to room temperature
- Add the bell pepper and cucumber, and mix gently but thoroughly
- Serve at room temperature, or chill and serve cold
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